Both Pu 'er raw tea and cooked tea can improve obesity and relieve fat. Relatively speaking, cooked tea is more effective. Cooked tea is made by fermentation. With natural aging, tea _ matter becomes richer, and a unique beneficial flora will also be formed, thus alleviating and removing fat and greasy, and then increasing weight, thus maintaining body balance.

The weight-reducing and lipid-lowering effects of Pu 'er tea mainly come from two aspects.

First, it is formed by the comprehensive action of tea polyphenols, chlorophyll, vitamin C and other effective components.

The second is the comprehensive effect of various beneficial bacteria formed in the fermentation process (the effect of bacteria can reduce the absorption of triglycerides and sugars in the small intestine and improve the decomposition of waist and abdomen fat by enzymes).

Because there is no obvious fermentation transformation of raw tea in the early stage of raw tea 1-2 years, this is because the weight loss effect comes from factor one. With the natural fermentation transformation in the storage process (this transformation process comes down quickly in the high humidity environment in the south, and the cake stored naturally for one year will have obvious changes), its weight loss effect gradually begins to be formed by two factors.

The artificially fermented Pu 'er cooked tea is to lose weight and fat by the above two factors.

Therefore, relatively speaking, cooked tea has a greater auxiliary effect on weight loss, but we should also be clear that tea, as a drink, can only play an auxiliary role in weight loss, and we should not rely too much on it, nor should we over-mythologize its role.